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What We’re Reading

By The New York Times March 16, 2012 9:37 amMarch 16, 2012 9:37 am

The Kitchn: Beer, cheddar, chives: all excellent things to add to a bread dough for St. Patrick’s Day. … — Julia Moskin

DNAInfo: … Then there’s the beer, something that would hardly seem to require planning. Think again. Here’s a smart guide to how to get dumb on Saturday in New York: where to go, how to get there and (most important) where to find those bathrooms. … — Patrick Farrell

Poetry Foundation: … And to complete the celebration, here’s a George Bilgere ode to motherhood, Midwestern cooking, and the ritual of making corned beef and cabbage. — Jeff Gordinier

Men’s Journal: A profile celebrating the butcher cool of Joshua Applestone of Fleisher’s in Brooklyn. The foul-mouthed former vegan with the Hulk Hogan mustache and ponytail down to there is “the closest thing high-end butchery has to a rock star.” — Glenn Collins

Gilt Taste: Mei Chin overcomes her loathing and falls in love with cilantro, one of the world’s more polarizing ingredients. — Eric Asimov

Eater: Michael Psilakis is one of the newest inductees into the Celebrity Chef Hall of Class Action Lawsuits. His Upper West Side Greek taverna Kefi, a suit claims, failed to pay minimum wage and proper overtime, and allowed non-tipped employees to share in the tip pool. — Patrick Farrell

Insatiable Critic: At Vitae, Gael Greene is “excited to discover Edwin Bellanco, a chef I’ve never noticed who’s been around forever.” Thumbs way up for the ricotta gnudi with chorizo chunks, but thumbs down for the gummy texture of the fois gras terrine with apricot preserves. — Glenn Collins

Chicago Reader: Call it the “veiled lady.” Call it bamboo fungus. Identify it as “part of the stinkhorn family,” and point out that it produces a slime that attracts spore-spreading flies. No matter how you choose to describe it, perhaps only Craig Schoettler of the Aviary would have the skill (and the stomach) to attempt to create a cocktail out of it. — Jeff Gordinier

Jody Eddy: How a small boy in Dakar grows into a thoughtful Brooklyn chef. — Julia Moskin

Epicurious: The food world may be enthralled by Noma, but its hometown, Copenhagen, may be ready to move on. A newer generation of restaurants is still foraging in the local landscape, but having a little more fun at it. — Patrick Farrell

Dr. Vino: Despite White House obfuscation, a guest reveals the wines from this week’s state dinner with Prime Minister David Cameron of Britain. — Eric Asimov

Afar: “What is happening in Charleston at this very moment is profound and important,” the Mississippi chef John Currence says of the culinary boom in that South Carolina city. He drops in to chow down and gush. — Jeff Gordinier